PEANUT BUTTER CUP CHEESECAKE {DAIRY FREE}

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I know you’re looking at this and thinking “Has Sarah spent the weekend stranded on a deserted island smoking weed?! OMG!”  The short answer: No.  BUT, if I had, this is most certainly what I’d want my rescuers to feed me on the helicopter ride to safety!  Because you guys, PEANUT BUTTER CUP CHEESECAKE!  Let me elaborate on this: a crispy chocolate crust, peanut butter cheesecake, chopped peanut butter cups and a chocolate drizzle.  If you’re still reading this and haven’t rushed straight to the kitchen to whip this up than you’re a better human than I.  xx- Sarah

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PEANUT BUTTER CUP CHEESECAKE {DAIRY FREE}

Yield: 12 peanut butter cups, one peanut butter cheesecake

PEANUT BUTTER CUP CHEESECAKE  {DAIRY FREE}

Ingredients

  • CRUST:
  • 2 tablespoons cacao
  • 1.5 cups brown rice crisps
  • 2 merjool dates, pitted
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • CHEESCAKE:
  • 6 tablespoon coconut oil
  • 2 cups of cashews, soaked for at least 3 hours
  • 2/3 cup natural peanut butter
  • 7 tablespoons maple syrup
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup water
  • PEANUT BUTTER CUPS:
  • 1 cup brown rice crisps
  • 1 cup natural peanut butter
  • 1 tablespoon and 1/6 cup maple syrup
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1 cup cacao
  • Maldon Salt

Instructions

  • CRUST:
  • In a high speed food processor combine cacao and brown rice crisps, pulse until mixture is medium-fine consistency.
  • Add honey, 1 tablespoon coconut oil and merjool dates to blender.
  • Transfer mixture into a 6 inch spring form pan and press firmly into bottom to create the crust.
  • CHEESECAKE:
  • Combine water, salt, cashews, peanut butter, maple syrup, lemon juice and 6 tablespoons coconut oil in a food processor.
  • Process until mixture is smooth and creamy, scraping down the sides as you go.
  • Spoon mixture into spring pan, spread evenly.
  • Freeze for a minimum of 4 hours before serving.
  • PEANUT BUTTER CUPS:
  • Line a small cupcake tray with mini cupcake liners.
  • Pulse rice crisps in a food processor until a medium-fine consistency is achieved.
  • In a mixing bowl combine peanut butter and rice crisps.
  • Add 1 tablespoon maple syrup and salt, stirring well.
  • In a small mixing bowl combine 1/6 cup maple syrup, cacao, and coconut oil.
  • Spoon chocolate mixture into bottom of liners.
  • Scoop out a small-medium size spoonful of peanut butter mixture and place on top of chocolate.
  • Cover peanut butter with more chocolate.
  • Sprinkle the cups with Maldon salt and freeze for at least 3 hours.
  • Set aside leftover chocolate to drizzle over the cake.
  • ASSEMBLY OF CAKE:
  • Remove frozen cake and let sit for at 5-10 minutes before serving.
  • Chop peanut butter cups and place on top of cake.
  • Use leftover chocolate from the peanut butter cups, heating slightly to melt if necessary, and drizzle over the cake. Sprinkle liberally with Maldon salt.
  • Store leftover cake in the freezer.

Notes

Don't be intimidated by the long list of instructions and multiple steps- this is really insanely easy to throw together and I think it's pretty much fail-proof!

http://ahouseinthehills.com/2014/05/19/peanut-butter-cup-cheesecake-diary-free/

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Reader Comments

    • Sarah Yates|

      I don’t think you need a special occasion (I certainly didn’t have one for any of the three pieces I ate this weekend!) :)

      Reply
  1. Jennifer|

    Looks so yummy!!! Now, at the risk of sounding like the spelling police…the top of the post says Diary not Dairy :)

    Reply
    • Sarah Yates|

      Jennifer, THANK YOU!! Ugh, I hate spelling mistakes and most when they’re in the title. Desperately need a copy editor!!! :) Thank you for standing in! xx

      Reply
      • Jennifer|

        I can be your copy editor!!!! I was born for that job! I find spelling mistakes everywhere! I guess I am the spelling police, LOL!!! xo

        Reply
        • Sarah Yates|

          Be my spelling editor, PLEASE!!!!!!! I LOVE the spelling police, spelling errors are my enemy and I swear it’s so much harder to spot them when they’re my own! :)

          Reply
    • Sarah Yates|

      You are MOSt welcome Amy! Everyone deserves this deliciousness in their life! :)

      Reply
  2. Lauren|

    I always thought you were so nice, but you are so EVIL!!! This looks HEAVENLY!!! My mouth is watering. And my favorite part “Store leftover cake in the freezer.” HAHAHAHA

    Reply
    • Sarah Yates|

      haha Lauren! I am totally evil!!! And you’re so right about leftover cake, what a joke! :)

      Reply
    • Sarah Yates|

      This is pretty much made up of plants and nuts and fruits- so I would say HECK YES to it being healthy! :)

      Reply
  3. Karina|

    In your situation you are fully entitled to eat all the sweets in the world if that makes you feel better. The cake is beautiful and I hope so are your days.

    Reply
  4. Lauren|

    Hi, I’m not sure what are brown rice crisps? I live in Australia and here they would be like a cracker type thing for dip but I think that may seem strange in a cake! Thanks

    Reply
  5. Katie McC|

    These look delish! I can’t wait to try and make this for my family and friends.

    Reply
  6. Nausheen|

    My friend made this for me for my birthday a few months ago and it was delicious! Amazing recipe, thanks so much :)

    Reply
    • Sarah Yates|

      Oh I’m So happy you liked it and it was part of your birthday celebrations!!! xx

      Reply
  7. Maria|

    Can I ask what are you soaking the cashews in? 2 cups of cashews soaked for 3 hours. Soaked in what?

    Sorry but I don’t understand

    This looks fantastic and my grandson loves cheesecake ,any kind
    Thanks
    Maria

    Reply